Publicação
Characterisation and consumer acceptance of ancient wine styles
| Resumo: | ‘‘Wine culture’’ has a long and lasting history, being produced for thousands of years. According to recent archaeological, archaeochemical and archaeobotanical data, winemaking emerged during the Neolithic period (10,000–4,000 cal B.C.) in the South Caucasus and subsequently spread all over the Mediterranean basin. The domestication of wild grapevine enabled the selection of more productive varieties further sustaining the development of wine trade. Other fermented beverages (e.g., mead and beer) gradually lost their relevance and soon wine became the most valorised as an object of religious and social celebrations among the succession of Ancient Western civilizations. Moreover, the use of wine for medicinal purposes had a definite influence on winemaking techniques including those required for the prevention of off-flavours. In the present work, the emphasis was put on the technical interpretation of the selected archaeological / historical sources that may explain present oenological practices. In recent years, in the context of diverse globalization processes, the demand for the wine market is growing along with the increasing knowledge of wine among consumers. However, current consumers have not a clear idea about wine styles based on the ancient winemaking concept. Ancient wines had frequently unpleasant flavours, many considered today as off-flavours in a globalized market. Nevertheless, off-flavours, or at least unusual flavours, have been associated with new wine trends demanded by niche markets (e.g., organic wines, clay jar wines, oxidative wines and passito-style wines). The creation of niche markets (i.e., small, and specific market with its own requirements) would be a powerful tool for the development of these types of wines and to increase the competitiveness among producers and winemakers. These wines are targeted at conscious consumers who are willing to accept wines with sensory characteristics different from those of commercial international wines since they bear a historical or cultural background. Therefore, the overall main objectives of the present study were (i) to characterize the wines produced under ancient winemaking conditions and (ii) to understand consumer acceptance/preference of niche wines with unusual sensory characteristics. |
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| Autores principais: | Harutyunyan, Mkrtich |
| Assunto: | ancient winemaking clay jar wine wine styles sweet wines consumer preferences vinificação antiga vinho de talha estilos de vinho vinhos doces preferências do consumidor |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | tese de doutoramento |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | ‘‘Wine culture’’ has a long and lasting history, being produced for thousands of years. According to recent archaeological, archaeochemical and archaeobotanical data, winemaking emerged during the Neolithic period (10,000–4,000 cal B.C.) in the South Caucasus and subsequently spread all over the Mediterranean basin. The domestication of wild grapevine enabled the selection of more productive varieties further sustaining the development of wine trade. Other fermented beverages (e.g., mead and beer) gradually lost their relevance and soon wine became the most valorised as an object of religious and social celebrations among the succession of Ancient Western civilizations. Moreover, the use of wine for medicinal purposes had a definite influence on winemaking techniques including those required for the prevention of off-flavours. In the present work, the emphasis was put on the technical interpretation of the selected archaeological / historical sources that may explain present oenological practices. In recent years, in the context of diverse globalization processes, the demand for the wine market is growing along with the increasing knowledge of wine among consumers. However, current consumers have not a clear idea about wine styles based on the ancient winemaking concept. Ancient wines had frequently unpleasant flavours, many considered today as off-flavours in a globalized market. Nevertheless, off-flavours, or at least unusual flavours, have been associated with new wine trends demanded by niche markets (e.g., organic wines, clay jar wines, oxidative wines and passito-style wines). The creation of niche markets (i.e., small, and specific market with its own requirements) would be a powerful tool for the development of these types of wines and to increase the competitiveness among producers and winemakers. These wines are targeted at conscious consumers who are willing to accept wines with sensory characteristics different from those of commercial international wines since they bear a historical or cultural background. Therefore, the overall main objectives of the present study were (i) to characterize the wines produced under ancient winemaking conditions and (ii) to understand consumer acceptance/preference of niche wines with unusual sensory characteristics. |
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